Affiliate Disclosure

(Originally posted on 24 Nov 2015 at https://CornFreeHippie.com) 

Pizza has been a birthday celebration food for me since I can remember and it has always been a favorite at the Nesting Dove household, but between my Celiac Disease and allergies to dairy and corn in the home, it used to be difficult to enjoy traditional pizza. My solution like that of many allergy parents is to find compatible recipes and / or create our own. This pizza crust version is both paleo and vegan/plant-based. 

When Mini-Foodie Z was a baby and had been introduced to the ingredients in this pizza crust and its toppings, this is the first pizza we choose to offer her. Because we discovered that she is dairy allergic after her first pizza, we now use my cheese sauce in place traditional cheese options which also made it so that Mini-Foodie A and I, both corn-allergic, could enjoy it too. Hopefully your entire family can partake of this pizza as well.

If you would like to a pizza crust that is free of psyllium husk with an AIP and vegan option, please look for "All-Purpose Dough" my eBook by the end of the month here in my shop.

Crust Ingredients

• 1 cup coconut flour

• 4 Tbsp. psyllium husk

• ½ cup coconut oil

• 1 - 2 Tbsp. Italian herbs

• 1 Tbsp. garlic powder

• ½ tsp. sea salt

• 2 cups water, boiling

Method

1. In a bowl, mix all ingredients, minus water.

2. Add water forming a dough.

3. Adjust water if necessary adding 1 tablespoon at a time.

4. Flatten dough on cookie sheet (I find a rectangular cookie sheet works best as it is hard to manipulate into a circle).

5. Bake at 375 degrees F for 15 minutes, until crust is fairly dry.

6. Remove from oven & top as desired.

Topping suggestions

• marinara sauce

• mushrooms, sliced

• zucchini, sliced

• garlic (sliced)

• cheese sauce

Method

1. Return to oven.

2. Bake until veggies are cooked. Enjoy!